Sliders are becoming very popular and it seems like every restaurant I go to has them in their appetizer menu. I've seen and read a variety of sliders in cook books and there's even some sliders truck at busy downtown areas serving people from the street. From salmon, pulled pork, oyster, beef ribs, turkey burger and so on. I've been itching to try to make some and after the church service today and a good word from our Pastor about food, my brain was working on a good recipe on the way home. This recipe is truly an MJ's original! It's a combination of spicy, sweet, sharp and salty.
Ingredients: (Serves 3)
9 mini wheat or regular buns
6 pieces thin sliced pork loin (cut in thin strips)
2 teaspoons of smoked chipotle powder seasoning
1/2 teaspoon of salt6 tablespoons of butter
1/8 wedge cabbage (thinly sliced)
1 wedge of cantaloupe (thinly sliced)
3 tablespoons of crumbled blue cheese
1 tablespoon of balsamic vinegar
1 tablespoon of olive oil or vegetable oil
sweet and sour chili sauce (for dipping or added condiment)
Heat up a frying pan and melt the butter in slow heat to avoid burning. After the butter is melted, add the pork, salt and chipotle seasoning and stir fry for about 6 minutes in high heat or until meat is done to your liking. Over cooking the pork will make them chewy and dry. Set the pork aside when it's done. Mix the sliced cabbage, cantaloupe, balsamic vinegar, oil and blue cheese in a bowl. Arrange 3 mini bun on a plate and top each bottom half with about a tablespoon of the pork. Then top the pork with the cantaloupe slaw and drizzle a dollop of the sweet and sour chili sauce. Finish by putting the other half of the bun firmly on top of the mixture. Enjoy with a lemonade or your favorite beer!